Chili isn’t necessarily all that ground-breaking a recipe, but I created my own version of slow cooker turkey chili that Mick and I love. In the winter months I make this several times a month, and during the summer it’s a quick, easy meal that doesn’t require turning on the oven.

Heat about one tablespoon of olive oil over medium heat and add the onions and garlic.

Add the ground turkey and let it cook.

Meanwhile, drain and rinse your beans.

Mix up your spices: 2 tbs chili powder, 1 tsp garlic salt, 1 tsp ground cumin, 1 tsp ancho chili powder, and 1 tsp chipotle powder. This mix will result in a fairly spicy chili. If you prefer a mild chili, start by decreasing the ancho chili powder to 1/2 tsp or omitting it altogether. Chipotle adds a lovely smokey flavor but you can adjust the amount of that too as it does contribute to the spiciness.

Put everything into your slow cooker and stir it up.

Cook on low for 6 hours or high for 4 hours. When it’s done, taste for salt. Add more garlic salt if needed.